Sekiban is a cherished Japanese festival dish that beautifully marries the earthy sweetness of adzuki beans with the chewy texture of Japanese sweet rice. This recipe requires advance planning, as the rice is soaked overnight in the flavorful bean cooking liquid to absorb deep, subtle notes. The mixture is then steamed until tender, resulting in a moist, cohesive cake that can be served hot or at room temperature. Topped with a savory-sweet sesame seed seasoning, it offers a perfect balance of textures and flavors. Ideal for New Year celebrations, tea ceremonies, or as a unique vegan side dish for holiday gatherings, this dish captures the essence of traditional Japanese home cooking.
Sekiban (Red-Cooked Festival Rice
Description
Sekiban is a cherished Japanese festival dish that beautifully marries the earthy sweetness of adzuki beans with the chewy texture of Japanese sweet rice. This recipe requires advance planning, as the rice is soaked overnight in the flavorful bean cooking liquid to absorb deep, subtle notes. The mixture is then steamed until tender, resulting in a moist, cohesive cake that can be served hot or at room temperature. Topped with a savory-sweet sesame seed seasoning, it offers a perfect balance of textures and flavors. Ideal for New Year celebrations, tea ceremonies, or as a unique vegan side dish for holiday gatherings, this dish captures the essence of traditional Japanese home cooking.Ingredients
Directions
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Place the adzuki beans in a colander and wash them thoroughly under cold running water.
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Transfer the washed beans to a 2-quart saucepan and cover with 4 cups of cold water.
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Bring the water to a boil over high heat, then reduce the heat to low.
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Simmer the beans uncovered for 45 minutes, or until they are tender but still intact.
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Drain the beans through a large sieve set over a mixing bowl, reserving the cooking liquid.
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Cover the drained beans with cold water in a separate bowl and let them cool to room temperature.
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Wash the Japanese sweet rice in a large colander under cold running water until the water runs clear.
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Drain the rice thoroughly and place it in the reserved bean cooking liquid.
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Cover the bowl and refrigerate the rice in the liquid for 8 hours or overnight.
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Drain the rice and discard the soaking liquid.
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Combine the soaked rice and the cooled adzuki beans in a large bowl.
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Place the rice and bean mixture in a steamer basket or a heatproof colander.
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Set the steamer basket over a large pot filled with 1 1/2 inches of water.
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Bring the water to a boil over high heat, cover the pot tightly, and steam for 40 minutes.
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Check the water level occasionally and replenish if it boils away.
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While the rice is steaming, heat a small skillet over high heat until very hot.
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Add the black sesame seeds to the skillet and toast, shaking the pan gently, for 2 to 3 minutes until lightly toasted.
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Transfer the toasted sesame seeds to a small bowl and toss with salt and soy sauce.
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Transfer the steamed rice and beans to a serving dish.
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Sprinkle with the seasoned sesame seeds before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 192.1kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 4901.1mg205%
- Total Carbohydrate 40.5g14%
- Dietary Fiber 3.8g16%
- Sugars 4.0g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish is traditionally served during Japanese festivals and can be enjoyed hot, warm, or at room temperature.
The soaking step is crucial as it allows the sweet rice to absorb the flavor and color of the adzuki bean cooking liquid.
Ensure the water in the steaming pot does not touch the bottom of the steamer basket to prevent the rice from becoming soggy.
Leftover sekiban can be stored in an airtight container in the refrigerator for up to 3 days.
